Cooking Steps

1. 

   Step1:First, make the soup. Pour the flour and water into the non stick pot. After mixing the non dry powder, heat it at a low temperature for about 65 degrees and stir it into a paste (there are small bubbles on the edge of the pot and scratches on the spatula). Turn off the fire and cover it with the fresh-keeping film at room temperature. You can also refrigerate it one night in advance. Pay attention to the whole process of mixing. Prevent the pan from sticking and then kneading. All materials in the main dough except butter and salt are added into the bread machine first. Add salt and butter in the primary expansion stage. Continue to knead out the glove film. Knead and fermen

2. 

   Step2:Ferment to twice the size. Dip your fingers in dry powder. It's ok if it doesn't retract or collapse

3. 

   Step3:Roll it into a square mold of the same size. I use a 28cm gold plate. Pay attention to the uniform thickness. Second fermentation to twice the size. Note that the temperature is 35 to 38 degrees. The humidity is 70 to 80%. Fork out the holes with a fork. Then coat the egg liquid. Sprinkle sesame and shallo

4. 

   Step4:Bake. Preheat the oven in advance. 200 ℃ for 13 minutes. Turn it over after coloring. Apply a layer of salad dressing and meat floss. Cool it a little and roll it up while it's warm. You can use oil paper and rolling pin. You can also use hand roll. Cut the bread a little obliquely near your own side, and make a knife about 5cm away from your own side. Be careful not to cut it. It is convenient to roll it up and wrap it with oil paper (it can be squeezed more tightly with the help of rolling pin). Set it for more than 2 hour

5. 

   Step5:Cut into rolls. Dip salad dressing and meat floss on both sides. The soft and delicious meat floss rolls will be made

6. 

   Step6:Wow. You can see the delicious food. Come on. Take a bite